At a Glance
This butterbrot loaf is designed for uniform, thin slices with a fine, tender crumb and mild tang — perfect for open-faced sandwiches and daily use. It uses an intermediate hydration and a short, controlled bulk fermentation to limit large holes and improve sliceability. Techniques and timings are adapted from standard sourdough principles to prioritize crumb texture and shelf life [1][2].
Not suitable if:
- • You want an open artisan crumb with big holes → choose a higher-hydration artisan recipe
- • You don't have an active starter → create a starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Large Mixing Bowl
Easy mixing and room for bulk fermentation
Dough Scraper
Helpful for folding and transferring sticky dough
Dutch Oven
Generates steam and supports even oven spring
Serrated Bread Knife
Clean slicing for sandwich-ready pieces
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Ingredients
Weigh all ingredients on a kitchen scale. Small changes in hydration or starter percentage change crumb and fermentation speed; measure precisely [1][2].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour | 500g | 100% | Strong flour for structure |
| Water | 330g | 66% | Room temperature (use an [instant-read thermometer](https://amzn.to/49Xsgwp) if needed) |
| Active white starter | 100g | 20% | Fed and bubbly 4-6 hours after feeding (or when peak) [1] |
| Salt | 10g | 2% | Fine sea salt |
| Unsalted butter | 30g | 6% | Softened; adds tenderness suitable for butterbrot |
| Optional milk | 30g | 6% | For a slightly softer crust and milder flavor |
Schedule
Pulled-Together Weekend
Daytime mix and overnight cold proof
Weekday Night Prep
Mix in evening, cold proof, bake next morning
💡 Tips
- If dough looks over-fermented before shaping, chill 30–60 min to slow enzyme activity and make shaping easier [1].
- Cold proofing for 12–24h increases flavor without large holes, ideal for sandwich loaves [2].
Step by Step
Autolyse and mix
Combine bread flour and water in a large mixing bowl. Mix until no dry pockets. Rest 30 minutes (autolyse) to hydrate flour and reduce kneading needs; this improves crumb evenness [1]. After autolyse, add starter and salt, then mix until dough is cohesive.
⏱ 35 minutes
Strengthen with folds
During bulk fermentation, perform 2 sets of gentle folds in the bowl (every 30–45 min). Use a dough scraper to lift and fold. The goal is controlled strengthening to keep the crumb tight for slicing [1][2].
⏱ During first 1.5–2 hours
Incorporate butter
After initial folds, work in softened butter by folding until incorporated. Butter shortens gluten slightly and yields a tender crumb suited for butterbrot.
⏱ 5 minutes
Pre-shape and bench rest
Turn dough onto lightly floured surface. Pre-shape into a tight cylinder or rectangle depending on pan shape. Rest 10–15 minutes uncovered.
⏱ 15 minutes
Final shaping & panning
Final shape to fit a loaf pan or Pullman. Degas gently to avoid big holes. Place seam side down in well-greased or parchment-lined pan. For a crisp crust, brush surface lightly with water before proofing.
⏱ 10 minutes
Cold proof or room final proof
Cover pan and refrigerate for 12–18 hours (recommended) or leave at room temperature for 1.5–2.5 hours until nearly doubled. Cold proof gives better flavor and a sliceable crumb with fewer large holes [2].
⏱ 12–18 hours (cold) or 1.5–2.5 hours (room)
Bake
Preheat oven to 230°C/450°F with a Dutch oven or baking stone inside. For Pullman, bake covered (lid) for even crust. Bake at 230°C for 15 minutes, then reduce to 200°C/400°F and bake 25–35 more minutes until internal temperature reaches 96–98°C (205–208°F) using an instant-read thermometer [1].
⏱ 40–50 minutes
Cool and slice
Remove from pan and cool completely on a rack. Use a serrated bread knife to slice thin pieces once fully cooled. Cooling prevents a gummy crumb and allows flavors to settle [1][2].
⏱ 2+ hours
Tips & Variations
Variations
Milk-Butter Rich
Use 30g milk and 30g butter (replace 30g water)
→ Softer crumb and finer texture, browns more
Seeded top
Brush with water and press seeds (sesame/poppy) before baking
→ Attractive topping and extra flavor
Wholegrain mix
Replace 100g flour with whole wheat or spelt
→ More flavor, slightly denser crumb
Pro Tips
- 💡 Weigh ingredients precisely with a kitchen scale — hydration controls final crumb [1].
- 💡 If you want perfectly even sandwich slices, use a Pullman pan with a lid to constrain expansion.
- 💡 Avoid overproofing — a dense, gummy crumb can result if dough ferments too long before baking [2].
Common Issues
If things deviate, check these common problems:
Storage
Room temperature in bread bag
4-6 days
Keep whole loaf in a paper bag inside a bread box to balance humidity
Kitchen towel
3-4 days
Wrap cut side down to preserve moisture
Freezing
3 months
Slice before freezing and toast slices straight from frozen
⚠️ Do not store in the fridge — staling accelerates due to starch retrogradation; cold storage reduces perceived freshness quickly [2].